9-grain bread

multigrain1.jpg

I decided to try some of my new King Arthur flour 9-grain flour. It says it contains "barley, rye, oats, amaranth, quinoa, millet, sorghum, and teff, all milled to a baking-friendly, fine-flour consistency." It also contains high-gluten wheat flour.


This recipe makes one 1-pound loaf of very delicious and surprisingly soft whole wheat and multi-grain bread. I had some as toast for breakfast and it was delicious!


Soaker:

2.1 oz. whole wheat flour

3 oz. water at 70°F

Mix together, cover with plastic wrap, and let sit at room temperature overnight.


Poolish:

3.4 oz. 9-grain flour

0.014 oz. instant yeast

3 oz. water at 70°F

Mix together only until the flour is hydrated, then cover with plastic wrap and let ferment 2 to 4 hours at room temperature. Then refrigerate overnight.


Dough:

2 oz. 9-grain flour

2.5 oz oz. white whole wheat, high gluten flour or bread flour

0.165 oz. salt

0.055 oz. instant yeast

0.75 oz. honey

0.25 oz. vegetable oil (such as canola)

0.825 oz. egg (half of a large egg), lightly beaten


When ready to make the bread, remove the poolish from the refrigerator 1 hour before and let warm toward room temperature.


In the electric mixer bowl, add the flour, salt and yeast. Then add the poolish, soaker, honey, oil and egg. Mix with the paddle attachment until combined, adjusting the consistency by adding flour or water if necessary. I added a couple tablespoons of flour as it was too moist and sticky.


The first time I made the recipe I used regular unbleached bread flour, but the second time I used King Arthur white whole wheat flour which worked very well. It's 100 % whole grain and high gluten, so it works well in this recipe.


Switch to the dough hook and knead for 8 or 9 minutes.


I removed the bread from the mixer and kneaded by hand for a few minutes on a floured board since the dough was still a little sticky. Spritz a bowl (can be the mixer bowl, though I used a fresh bowl) with oil. Add the dough ball and spritz the ball with oil.


multigrain2.jpg

Cover the bowl with plastic wrap and let rise for 2 hours until doubled.


multigrain3.jpg


Shape into a loaf, place in a greased loaf pan, cover, and let rise at room temperature for 90 minutes.


multigrain4.jpg


Preheat oven to 350°F.


Bake for 30 minutes, rotate, then bake for 15 to 30 minutes longer until the loaf sounds hollow and are 185°F to 190°F in the center, and golden brown.


multigrain5.jpg


Remove from the oven, release the loaf from the pan and let cook on a wire rack for 1 to 2 hours before slicing.


Makes one 1-pound loaf. Easily multiplies to make more loaves. In fact, the original recipe was for two loaves, which explains the "half an egg" thing.


This is a variation of the Whole Wheat Bread recipe from the excellent cookbook, The Bread Baker's Apprentice, by Peter Reinhart.